Beef and Broccoli in the Oven

40 mins
Serves 1
facebook.com

Directions

  1. 1For the marinade, blend 8 garlic cloves, ½ cup soy sauce, ¼ cup white rice wine vinegar, ½ an apple, 1 tbsp sriracha or gochujang, a pinch of black pepper and 1 tsp sesame oil.
  2. 2For the marinade, blend 8 garlic cloves, ½ cup soy sauce, ¼ cup white rice wine vinegar, ½ an apple, 1 tbsp sriracha or gochujang, a pinch of black pepper and 1 tsp sesame oil.
  3. 3For the marinade, blend 8 garlic cloves, ½ cup soy sauce, ¼ cup white rice wine vinegar, ½ an apple, 1 tbsp sriracha or gochujang, a pinch of black pepper and 1 tsp sesame oil.
  4. 4Cut the boneless short rib into more manageable sections, then flip it over and cut against the grain to make it easier to slice.
  5. 5Cut the boneless short rib into more manageable sections, then flip it over and cut against the grain to make it easier to slice.
  6. 6Cut the boneless short rib into more manageable sections, then flip it over and cut against the grain to make it easier to slice.
  7. 7Mix the sliced meat with the marinade.
  8. 8Mix the sliced meat with the marinade.
  9. 9Mix the sliced meat with the marinade.
  10. 10Add 1 tsp of corn starch to the meat.
  11. 11Add 1 tsp of corn starch to the meat.
  12. 12Add 1 tsp of corn starch to the meat.
  13. 13Rough chop 1 spanish onion and the florets from 2 heads of broccoli.
  14. 14Rough chop 1 spanish onion and the florets from 2 heads of broccoli.
  15. 15Rough chop 1 spanish onion and the florets from 2 heads of broccoli.
  16. 16Toss the onion and broccoli with a little bit of oil and kosher salt.
  17. 17Toss the onion and broccoli with a little bit of oil and kosher salt.
  18. 18Toss the onion and broccoli with a little bit of oil and kosher salt.
  19. 19Put the rice in a pan and cover it with water until the water reaches the first knuckle when you touch the rice with your finger.
  20. 20Put the rice in a pan and cover it with water until the water reaches the first knuckle when you touch the rice with your finger.
  21. 21Put the rice in a pan and cover it with water until the water reaches the first knuckle when you touch the rice with your finger.
  22. 22Cover the pan tightly with foil and bake at 375 degrees for 40 minutes.
  23. 23Cover the pan tightly with foil and bake at 375 degrees for 40 minutes.
  24. 24Cover the pan tightly with foil and bake at 375 degrees for 40 minutes.
  25. 25Place the marinated meat on a baking sheet covered with aluminum foil and bake in a 450 degree oven for 10 to 15 minutes, then stir and bake for another 25 to 30 minutes.
  26. 26Place the marinated meat on a baking sheet covered with aluminum foil and bake in a 450 degree oven for 10 to 15 minutes, then stir and bake for another 25 to 30 minutes.
  27. 27Place the marinated meat on a baking sheet covered with aluminum foil and bake in a 450 degree oven for 10 to 15 minutes, then stir and bake for another 25 to 30 minutes.
  28. 28Remove from the oven, add 2 to 3 minced garlic cloves, a bunch of green onions and the roasted broccoli.
  29. 29Remove from the oven, add 2 to 3 minced garlic cloves, a bunch of green onions and the roasted broccoli.
  30. 30Remove from the oven, add 2 to 3 minced garlic cloves, a bunch of green onions and the roasted broccoli.
  31. 31Once the 40-minute timer goes off, remove the foil, sprinkle about ½ tbsp of vinegar, fluff with a fork, cover, and let it sit for 5-10 minutes.
  32. 32Once the 40-minute timer goes off, remove the foil, sprinkle about ½ tbsp of vinegar, fluff with a fork, cover, and let it sit for 5-10 minutes.
  33. 33Once the 40-minute timer goes off, remove the foil, sprinkle about ½ tbsp of vinegar, fluff with a fork, cover, and let it sit for 5-10 minutes.

Ingredients

  • 8 garlic cloves
  • 8 garlic cloves
  • 8 garlic cloves
  • 0.5 cup soy sauce
  • 0.5 cup soy sauce
  • 0.5 cup soy sauce
  • 0.25 cup white rice wine vinegar
  • 0.25 cup white rice wine vinegar
  • 0.25 cup white rice wine vinegar
  • 0.5 apple
  • 0.5 apple
  • 0.5 apple
  • 1 tbsp sriracha or gochujang
  • 1 tbsp sriracha or gochujang
  • 1 tbsp sriracha or gochujang
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 2.5 lbs chuck steak
  • 2.5 lbs chuck steak
  • 2.5 lbs chuck steak
  • 1 tsp corn starch
  • 1 tsp corn starch
  • 1 tsp corn starch
  • 1 onion
  • 1 onion
  • 1 onion
  • 2 heads broccoli
  • 2 heads broccoli
  • 2 heads broccoli
  • 1 oil
  • 1 oil
  • 1 oil
  • 1 kosher salt
  • 1 kosher salt
  • 1 kosher salt
  • 2 minced garlic cloves
  • 2 minced garlic cloves
  • 2 minced garlic cloves
  • 1 bunch green onion
  • 1 bunch green onion
  • 1 bunch green onion
  • 0.5 tbsp vinegar
  • 0.5 tbsp vinegar
  • 0.5 tbsp vinegar
  • 1 rice
  • 1 rice
  • 1 rice

Equipment

blenderknifesheet panaluminum foil